This Creamy Red Lentil and Cashew Curry is a rich, flavorful, and satisfying dish that’s perfect for any day of the week. Packed with plant-based protein, creamy cashews, and aromatic spices, this curry is not only delicious but also nutritious. Serve it with rice, naan, or your favorite flatbread for a wholesome meal that everyone will love!
Why You’ll Love This Recipe
- Rich and Creamy: Cashews add a luxurious creaminess without the need for dairy.
- High in Protein: Red lentils and cashews make this dish a protein-packed option.
- Easy and Quick: Ready in under 40 minutes with simple, pantry-friendly ingredients.
- Vegan and Gluten-Free: Perfect for a variety of dietary preferences.
Ingredients
For the Curry:
- 1 cup red lentils (rinsed)
- 1/2 cup raw cashews (soaked in warm water for 20 minutes)
- 1 tbsp coconut oil or vegetable oil
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk
- 2 cups vegetable broth (or water)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 tsp garam masala
- Salt and black pepper to taste
For Garnish and Serving:
- Fresh cilantro (chopped)
- Cooked basmati rice or naan
- Lime wedges (optional)
Step-by-Step Instructions
Step 1: Prepare the Cashew Cream
- Drain the soaked cashews and blend them with 1/2 cup of water in a blender until smooth and creamy. Set aside.
Step 2: Cook the Aromatics
- Heat the coconut oil in a large skillet or pot over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
Step 3: Add the Spices
- Add the cumin, coriander, turmeric, paprika, cayenne pepper (if using), and garam masala to the skillet. Stir for 30 seconds to toast the spices and enhance their flavor.
Step 4: Simmer the Curry
- Stir in the diced tomatoes and cook for 3-4 minutes, breaking them down with the back of a spoon.
- Add the red lentils and vegetable broth. Bring to a boil, then reduce the heat to a simmer.
- Cover and cook for 15-20 minutes, stirring occasionally, until the lentils are tender.
Step 5: Add the Coconut Milk and Cashew Cream
- Stir in the coconut milk and cashew cream, mixing well to create a creamy consistency.
- Simmer for an additional 5 minutes to let the flavors meld together. Season with salt and pepper to taste.
Step 6: Serve and Garnish
- Serve the curry hot over a bed of basmati rice or with warm naan on the side.
- Garnish with fresh cilantro and a squeeze of lime juice for a burst of freshness.
Tips for Perfect Red Lentil and Cashew Curry
- Soak the Cashews: Soaking cashews in warm water softens them, making it easier to achieve a creamy texture.
- Rinse the Lentils: Rinsing removes excess starch and prevents the curry from becoming too thick.
- Adjust the Heat: Add more or less cayenne pepper based on your spice tolerance.
- Customize Veggies: Add spinach, kale, or diced sweet potatoes for extra nutrients.
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 12g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 7g
- Sodium: 350mg
Conclusion
This Creamy Red Lentil and Cashew Curry is a delicious, nourishing dish that’s perfect for vegans and non-vegans alike. It’s packed with flavor, easy to make, and incredibly versatile. Whether you’re looking for a comforting weeknight dinner or an impressive dish to share, this curry is guaranteed to become a household favorite.